Grease, then flour an 11 cup bundt pan generously and carefully. Preheat oven to 350-degrees and place rack in lower third of the oven.Sift together 1 1/3 cup cake flour, baking powder and salt. Set aside.In a small bowl, whisk the eggs together just to combine yolks and whites.Place almond paste in the bowl of a heavy-duty mixer. With the flat paddle, beat it on low for 30 seconds. Add sugar in a steady stream and beat until incorporated — about a minute.Add margarine one tablespoon at a time. Increase mixer speed to medium and cream until mixture is smooth, light in color and fluffy –about 3-4 minutes. No lumps of almond paste should be visible.With the mixer still on medium speed, pour in the eggs, cautiously at first, tablespoon by tablespoon, as if you were adding oil when making mayonnaise, and then slightly faster. Once all the eggs are incorporated, add the lemon zest. Continue beating until the mixture again attains a light color and fluffy texture.With a spatula, stir in the flour mixture and mix until smooth. Place the blueberries in medium bowl and toss them with the remaning two tablespoons of flour. Carefully fold the blueberries into the batter.Pour the batter into the prepared pan and bake for 50-60 minutes, or until the top is golden brown and a toothpick inserted near the center comes out dry. Place the cake on a rack to cool for about 5 minutes and then turn it out onto the rack to cool completely.Once the cake is completely cool make the glaze. Combine the lemon juice, zest and confectioner's sugar in a medium bowl and stir until smooth. It will look like there is not enough liquid but keep stirring and the glaze will come together. Pour the glaze over the cake and let it harden.